Farro Risotto with Truffle Cream

Ingredients:

4 servings

• 1 cup Zibari Farro
• ¼ cup extra virgin olive oil
• 1 Zibari Garlic Clove in Olive Oil with Herbs
• 2 sprigs thyme
• 6 cups mushrooms, trimmed & cut from stems
• 2 cups vegetable stock
• ¼ cup shallots
• ¼ cup butter
• 1 (2.8-ounce) jar Zibari Truffle Sauce
• Salt & black pepper, to taste

Used in this recipe:

Preparation:

1. Bring 2 cups of salted water to a boil over your stove top and add the Zibari Farro. Cook until they become tender and chewy but still have an al dente bite. About 20 minutes.
2. While it cooks, in a large pot sauté the garlic in olive oil, when it starts to brown, remove and discard it. Then add the mushrooms and sauté them on high heat. Once tender, add the thyme, salt, and pepper. Remove the mix from the pot and then toast the Farro in the same pot until aromatic.
3. In a separate pot, heat the vegetable stock, then stir in the Farro. Cook until the vegetable stock has reduced to almost being dry, then add the butter, still stirring. Fold the mushrooms into the dish.
4. Once the dish is almost dry, remove from the heat. Stir in Zibari truffle cream. You can garnish with parmesan cheese and add salt if needed.